CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS
Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Facts :
ROASTED GARLIC AND EGGPLANT SOUP
This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
Provided by M. Brown
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
- Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
- Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 11.6 g, Cholesterol 14 mg, Fat 6.5 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 119.1 mg, Sugar 3.6 g
VEGETABLE SOUP WITH DUMPLINGS
This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 5 quarts.
Number Of Ingredients 18
Steps:
- In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
VEGETARIAN EGGPLANT (AUBERGINE) SOUP
This is my modified vegetarian version of DeSouter's Eggplant Parmesean soup. I wanted to get the nutrional info because I've been addicted to this since I found it here. I make a batch and have lunch for a week!
Provided by Kiwiwife
Categories Vegan
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- sweat onions and garlic in olive oil till soft.
- add remaining ingredients and simmer 30-40 minutes until eggplant is tender.
Nutrition Facts : Calories 110, Fat 4.5, SaturatedFat 0.6, Sodium 214, Carbohydrate 17.6, Fiber 6.6, Sugar 8.2, Protein 2.7
TOMATO AND EGGPLANT SOUP
Steps:
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
ROASTED EGGPLANT AND CHICKPEA SOUP
Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
- Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.
Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g
EGGPLANT SUPPER SOUP
Hearty eggplant soup made with ground beef and vegetables.
Provided by SWOOTTEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
- Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.
Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g
SMOKY EGGPLANT SOUP
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of the Middle Eastern spice mixture za'atar, made with wild thyme and sesame, now widely available. Make sure to choose small, firm eggplants. Serve the soup chilled or hot, in small portions.
Provided by David Tanis
Categories easy, soups and stews, appetizer
Time 30m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
- Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
- Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
- Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 8 grams
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
More about "vegetable soup with eggplant aubergine dumplings recipes"
EGGPLANT SOUP (QUICK AND EASY) | MARIAUSHAKOVA.COM
From mariaushakova.com
4.4/5 (17)Total Time 55 minsCuisine AmericanCalories 116 per serving
- Slice the eggplant across into several rings - about 5 to 8. Sprinkle the pieces generously with salt and let them sit in a colander for about 30 minutes. You will see a lot of liquid accumulate on top of the eggplant.
- In the meantime, heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for about 4 to 6 minutes until the vegetables start to soften. Add the red bell pepper and tomato slices and cook for another 5 minutes.
- Rinse the eggplant pieces, pat them dry with a paper towel and cut into small cubes. Place the eggplant into the pot. Mix the vegetables and let them cook for another 5 minutes until the eggplant starts to soften.
- Add the vegetable stock, red paprika, cayenne pepper and garlic powder. Bring to a boil and reduce heat. Cover and let it simmer for 15 minutes to allow the flavors to combine. Turn off the heat and let it cool.
VEGETABLE SOUP WITH VEGETARIAN DUMPLINGS • THE COOK …
From thecookreport.co.uk
BAREFOOT CONTESSA | TOMATO & EGGPLANT SOUP | RECIPES
From barefootcontessa.com
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
OTTOLENGHI’S EGGPLANT DUMPLINGS ALLA PARMIGIANA - JOANNE EATS …
From joanne-eatswellwithothers.com
10 OF THE BEST RECIPES FROM OTTOLENGHI FLAVOUR COOKBOOK
From thehappyfoodie.co.uk
EGGPLANT AUBERGINE SUPPER SOUP FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
VEGETARIAN EGGPLANT AUBERGINE SOUP FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
VEGETARIAN EGGPLANT RECIPES: 50 WAYS TO EAT EGGPLANT! - HURRY …
From hurrythefoodup.com
SPICED ROAST WINTER VEG SOUP WITH EGGPLANT (AUBERGINE) SWEET …
From gillianskitchen.com
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS RECIPE
From pinterest.com
YOTAM OTTOLENGHI’S DUMPLING RECIPES | FOOD | THE GUARDIAN
From theguardian.com
10 BEST EGGPLANT VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
AUBERGINE (ROASTED EGGPLANT) SOUP RECIPE - THEFOODXP
From thefoodxp.com
ROASTED EGGPLANT SOUP RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
ROASTED VEGETABLE SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
10 BEST HEALTHY EGGPLANT SOUP RECIPES | YUMMLY
From yummly.com
ROASTED AUBERGINE/EGGPLANT SOUP - LARDER LOVE
From larderlove.com
SPICY EGGPLANT AND TOMATO SOUP | SLIMMING WORLD RECIPES
From slimmingeats.com
EGGPLANT LASAGNA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
OTTOLENGHI PUY LENTILS AND EGGPLANT — COOKS WITHOUT BORDERS
From cookswithoutborders.com
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS …
VEGETARIAN DUMPLING SOUP - HEY NUTRITION LADY
From heynutritionlady.com
DEEP FRIED CHINESE EGGPLANT WITH SPICY GARLIC SAUCE RECIPE
From marystestkitchen.com
VEGAN EGGPLANT CASSEROLE RECIPE WITH BEANS - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
VEGETABLE SOUP WITH EGGPLANT (AUBERGINE) DUMPLINGS
From champsdiet.com
MISO ROASTED EGGPLANT GYOZA – CRAVINGS IN AMSTERDAM
From cravingsinamsterdam.com
EGGPLANT “UNAGI”: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
VEGETABLE SOUP WITH DUMPLINGS RECIPES
From tfrecipes.com
YOTEM OTTOLENGHI’S AUBERGINE DUMPLINGS ALLA PARMIGIANA
From robbydogcooks.com
ROASTED EGGPLANT AND ZUCCHINI ⋆ ONLY 5 INGREDIENTS + 40 MINUTES!
From forkintheroad.co
ROASTED TOMATO, ZUCCHINI, AND EGGPLANT SOUP - OCCASIONALLY EGGS
From occasionallyeggs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love